Description
This Pecan Pie Dump Cake is an incredibly easy dessert that delivers all the gooey, nutty, caramel flavors of traditional pecan pie with the simple convenience of a dump cake. It features a rich pecan pie filling topped with a golden cake mix crust, making it perfect for any occasion.
Ingredients
Scale
- 1 box yellow cake mix
- 1 ½ cups chopped pecans
- 1 cup light corn syrup
- 1 cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, melted
- Optional: Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the corn syrup, brown sugar, eggs, vanilla, and salt.
- Stir in the chopped pecans.
- Pour the pecan mixture into the prepared baking dish.
- Sprinkle the yellow cake mix evenly over the pecan mixture.
- Pour the melted butter evenly over the cake mix.
- Bake for 45–55 minutes, or until the top is golden brown and the edges are bubbling.
- Let the Pecan Pie Dump Cake cool for at least 20 minutes before serving.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Toasting the pecans before adding them can enhance their flavor.
- The rustic appearance of this dump cake is part of its charm; do not worry about perfect layers.
- This Pecan Pie Dump Cake can be made ahead and gently reheated.
- Experiment with different cake mix flavors like butter cake or spice cake for variations.
- Add a pinch of cinnamon or nutmeg to the pecan filling for extra warmth.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/12 of cake)
- Calories: Approx. 450-500 kcal (will vary based on specific ingredients)
- Sugar: High
- Sodium: Moderate
- Fat: High
- Saturated Fat: High
- Unsaturated Fat: Moderate
- Trans Fat: Low
- Carbohydrates: High
- Fiber: Low-Moderate
- Protein: Moderate
- Cholesterol: Moderate